Scones
Tea breads. Quick dough, no proving.
- Program
- Bake
- Temperature
- 170 °C
- Time
- 10–12 min
6 scones · Do not flip
Recipe
Servings
8 servings
(1 serving = 1 scone)
8
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
- Wheat flour400 g
- Baking powder2 tsp
- Salt1 tsp
- Sugar1 tbsp
- Cold butter80 g
- Milk2 dl
Method
Step by step.
- 1Bland mel, baking powder, salt and sugar. Rub in cold butter with fingrene to grove smuler.
- 2Add milk. Bring the dough together with a spatula — knead as little as possible, or they become hard.
- 3Roll out 2 cm thick, stikk out runder. Brush milk on the top.
- 4Set the air fryer to Bake and preheat 3 min. Bake at 170 °C for 10–12 min until they has hevet and is golden.
- 5Serve lunkne with sour cream and jam.
Flavour and filling
Raisins
- Raisins
- Milk
- Butter
- Sugar
Cheese and chives
- Revet ost
- Chives
- Pepper
Timer · Bake · 10 min at 170 °C
10:00
Start once the basket is in.
Along the way
- Serve lukewarm with sour cream and jam. Overkneading makes them hard.